|crisp oven-baked, gluten-free chicken|
In the past I have fried the breaded chicken to get a good golden crust first then finished them off in the oven. However, that adds a lot of fat to the dish, increases the washing up, and makes the house smell of frying. I did try just baking them dry, and that led to an acceptable but not as nice product. I saw Ellie Krieger lightly spritz her breaded chicken with a cooking spray, so thought it would be worth a try.
I cut off the chicken breasts and chopped them into medium sized pieces. The rest of the chicken will make a curry, then I will roast the bones then make a stock. I reckon on about four meals for two people from a chicken.
These produced light crunchy chicken portions. TT has a yearning sometimes for KFCs, and these keep him happy; they are gluten-free, local organic chicken, and lower fat.